Pasta alla Zozzona is a rich, indulgent Roman classic that combines the best of carbonara, amatriciana and gricia in one bowl. Crumbled Italian sausage, crispy guanciale, tomato and a creamy Pecorino-egg sauce coat every rigatoni tube. The name means ‘the dirty one’ in Roman dialect, a nod to how gloriously over-the-top it is. Ready in 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian (Roman)
Ingredients
- 12 oz (340 g) rigatoni
- 6 oz (170 g) Italian sausage, casings removed (mild or spicy)
- 4 oz (115 g) guanciale or pancetta, cut into small strips
- 1 tbsp olive oil, if needed
- ½ cup (120 ml) dry white wine
- ½ cup (120 ml) crushed tomatoes or tomato passata
- 3 large egg yolks
- 1 large whole egg
- ¾ cup (75 g) finely grated Pecorino Romano, plus extra for serving
- ¼ cup (25 g) grated Parmesan
- 1 cup (240 ml) reserved pasta water, divided
- 1 to 1½ tsp freshly ground black pepper, plus more for serving
- Pinch of red pepper flakes (optional)
- Salt, for the pasta water
Instructions
- Bring a large pot of water to a boil and salt it lightly, since the guanciale and Pecorino are already salty. Cook the rigatoni 1 to 2 minutes less than the package directions, until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, whisk the egg yolks, whole egg, Pecorino, Parmesan and black pepper in a bowl with 2 tablespoons of warm pasta water until it forms a thick, creamy paste. Set aside.
- Place the guanciale in a large cold skillet and set over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the fat renders and the edges are golden and crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Add the sausage to the same skillet, breaking it into small crumbles. Cook for 5 to 6 minutes until browned and cooked through. Add red pepper flakes, if using.
- Pour in the white wine and scrape up the browned bits. Simmer for 2 minutes until mostly reduced, then stir in the crushed tomatoes. Simmer gently for 5 minutes until slightly thickened.
- Add the drained rigatoni and most of the guanciale to the skillet. Toss over low heat with ½ cup of pasta water for 1 to 2 minutes so the pasta finishes cooking in the sauce.
- Remove the skillet from the heat and let it cool for about 30 seconds. This step is essential so the eggs don’t scramble.
- Pour in the egg and cheese mixture and toss vigorously, adding more pasta water a splash at a time, until the sauce is silky and clings to the pasta.
- Serve immediately, topped with the remaining guanciale, extra Pecorino and plenty of black pepper.
Notes
- Zozzona is a modern Roman dish that blends carbonara, amatriciana and gricia, with the addition of sausage. The name roughly means ‘the dirty one’ in Roman dialect.
- Guanciale (cured pork cheek) is traditional and gives the best flavor. Pancetta is the best substitute. Bacon will work, but its smoky flavor changes the dish.
- Always take the pan off the heat before adding the egg mixture. The residual heat is enough to create a creamy sauce without scrambling the eggs.
- Go easy on the salt. Guanciale, sausage and Pecorino all bring plenty.
- Pasta water is key. Its starch helps emulsify the eggs and fat into a glossy sauce, so keep extra on hand.
- Room temperature eggs blend more smoothly and are less likely to curdle.
- Best served right away. Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of water, though the sauce will not be as silky.
- Raw eggs are only gently cooked in this dish. Use pasteurized eggs if you are serving young children, pregnant women or anyone with a weakened immune system.
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 780 kcal
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 310 mg
